中文簡介

肉類的品質——其成分、營養(yǎng)價值、健康性和消費者的可接受性——在很大程度上取決于胚胎、活動物和死后肌肉組織遇到的事件和條件。因此，對這些品質的控制及其進一步的提高，取決于對商品在其存在的各個階段的更全面的理解——從生物體的最初概念、生長和發(fā)展到屠宰，再到肉類的最終加工、制備、分配、烹飪和消費。肉類科學的目的是為跨學科和國際知識傳播提供一個適當?shù)拿浇椋�以了解影響肉類特性的所有因��。該雜志主要關注哺乳動物的肉；然而，只有當家禽證明它們能夠提高對肌肉性質和肌肉在死后變成肉的質量之間關系的整體理解時，才會考慮對家禽的貢獻。將考慮有關大型鳥類（例如，鴯鹋、鴕鳥）和野生捕獲哺乳動物和鱷魚的論文。

　　英文簡介

The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.It is the purpose of Meat Science to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all the factors which influence the properties of meat. The journal is predominantly concerned with the flesh of mammals; however, contributions on poultry will only be considered, if they demonstrate that they would increase the overall understanding of the relationship between the nature of muscle and the quality of the meat which muscles become post mortem. Papers on large birds (e.g. emus, ostriches) and wild capture mammals and crocodiles will be considered.

　　近年期刊自引率趨勢圖

　　JCR分區(qū)

JCR分區(qū)等級	JCR所屬學科	分區(qū)	影響因子
Q1	FOOD SCIENCE & TECHNOLOGY	Q1	7.077

　　近年期刊影響因子趨勢圖

　　CiteScore數(shù)值

CiteScore	SJR	SNIP	學科類別	分區(qū)	排名	百分位
10.40	1.298	2.175	大類：Agricultural and Biological Sciences 小類：Food Science	Q1	18 / 338	94%

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